Orange Creamsicle
Servings: 50 whole macarons
Ingredients
- 1 stick (4 oz) butter (unsalted) room temperature
- 2 cups powdered sugar
- 2 1/2 tablespoons orange juice (freshly squeezed)
- 1 1/4 teaspoon orange extract
- 2 1/2 teaspoon vanilla pudding mix (instant) (the dry powder – not prepared)
- 1 1/4 teaspoon pure vanilla extract
- 4 tablespoon heavy cream
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Put all the filling ingredients into a bowl and beat on very low speed until everything is combined
- Once combined, turn it up to high speed and whip until light and fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
- Top with another macaron shell
- Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!